To prepare the cookie dough:
Cream the butter and the cream cheese. Add the sugars and salt and mix well. Slowly add the flour and the ground almonds and mix with a wooden spoon until well combined. Cover the dough and refrigerate for at least 1 hour.
Remove the chilled dough out of the refrigerator and divide into two portions. On a well floured work surface roll 1/2 of the dough out into a rectangle. Evenly spread the poppy seed filling thin onto the dough, leaving a 1cm edge free. Carefully roll up the dough lengthwise and wrap in cling film. Repeat the same process with the second half of dough, but this time spreading the strawberry jam evenly and sprinkling with the hazelnut brittle. Roll the dough up into a log, wrap in cling film and refrigerate both logs for ca. 2 hours.
Preheat the oven (electric 175°C / circulated air 155°C). Line two baking sheets with parchment paper. Remove the dough from the fridge and slice into ca. 1cm thick slices and place on the prepared baking sheets. Bake the baking sheets one after another for ca. 12-15 minutes. Remove the cookies from the oven and allow to cool briefly on the baking sheet, before transferring to a wire rack to cool completely.
If you want to make the entire batch of dough with just one filling, simply double the amount of your desired filling.
Regina Roman
Thanks for the recipe. I’ve got the logs rolled up and chilling right now. I’m not sure what hazelnut brittle is—I used ground walnuts and jam. Using your suggested measurements, I needed to double the filling to cover the rectangle. It could be helpful to suggest a measurement for the rectangle as well as the thickness of the rectangle. Also, you have a typo in directions—one would take the chilled dough out of the refrigerator—not out of the oven. Thanks again for the recipe. Regina
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